Dried beans tarbais Label rouge 500g

This climbing bean is produced in the region of Tarbes, in Bigorre, Cultivated as in the past, it is left to dry naturally on the plant and is still picked up by hand, Thanks to its thin skin, its cooking is accelerated and its water absorption improved, The grains, firm and whole, swell well, without bursting and are surprisingly light, Their skin melts with the flesh in a tasty unctuousness, These exceptional beans can be eaten in summer or winter, as an appetizer, salad or dish, depending on your inspiration, Soak them overnight in two and a half times their volume of cold water (which doubles their volume), Bring to a boil in fresh water and cook over low heat for about an hour, Add salt halfway through cooking,